Bite with Belkys: Salmon with Sorrel Sauce from Blue Door Fish Inside The Delano Hotel

The Chef: Bruno Egea
The Restaurant: Blue Door Fish (Inside the Delano Hotel)
The Dish: Salmon with Sorrel Sauce

Ingredients for Sorrel Sauce:

3 shallots, chopped
1 cup of white wine
1/2 cup of dry martini
1 cup of fish stock
1 1/2 cups of heavy whipping cream
Sorrel leaves
1 Tsp of butter
salt, to taste
black pepper, to taste

Method of Preparation:

-Begin by preparing the sorrel sauce. First cook chopped shallots with white wine and dry martini. Let this reduce until all the liquid is soaked up.

-Then, add fish stock or chicken stock and let the sauce reduce again.

-Next, pour in heavy cream and let it reduce one more time.

-Now, strain the sauce, let it come to a boil and add sorrel leaves. Chef Bruno says you can also use baby spinach with a little lemon juice.

-Season the sauce with salt and pepper.

-Finish, with some butter and mix it all together.

Ingredients for Salmon:

4 filets of salmon (7-8 oz. each)
1/2 cup of all purpose flour
2 eggs, beaten
10.5 oz. of white bread, cut into small cubes
2 Tbs of olive oil
salt, to taste
white pepper, to taste

Method of Preparation:

-Start by seasoning the Salmon with salt and white pepper.

-Then, coat the fish in flour, in beaten eggs and place one side over chopped bread.

-Next, cook the salmon in olive oil.

To Plate:

Serve a little sorrel sauce, some asparagus and top it with the salmon.

Serving Suggestion: Sauvignon Blanc

Serves: 4

FOR MORE INFORMATION:

Blue Door Fish (inside the Delano Hotel)
1685 Collins Avenue
Miami Beach, FL 33139
1-800-430-4138
www.delano-hotel.com